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–+ servings
A golden-brown Korean Pancake (Pajeon) topped with plump shrimp, green onions, and chili slices.

Korean Pancakes (Pajeon)

This recipe for Korean Pancakes (Pajeon) offers a flavorful and accessible way to explore global cuisine. It's designed for home cooks interested in unique dishes, with a focus on traditional techniques and modern dietary needs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Appetizer
Cuisine: Korean
Calories: 783
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup plain flour
  • 1 Tbsp cornstarch
  • 1 1/8 tsp fine salt
  • 1 1/8 tsp garlic powder
  • 1 1/8 tsp onion powder
  • 1 cup water, icy cold or quality sparkling water
For the Topping
  • 12 green onion tops (green part), cleaned and cut lengthways to fit your skillet
  • 100 g calamari, cleaned and cut into little finger sized pieces
  • 100 g prawns, cleaned and cut into smaller pieces
  • A few sprinkles ground black peppers, to marinate seafood
  • 1 egg, beaten
  • 1 red chili (optional), thinly diagonally sliced
For Cooking
  • 6 Tbsp cooking oil approx. 3 Tbsp per pancake

Equipment

  • Medium-sized bowl
  • measuring jug
  • Frying pan
  • Spatula
  • Plate
  • Cutting board

Method
 

  1. In a medium-sized bowl, combine the flour, cornstarch, salt, garlic powder, and onion powder. Add the icy cold water and whisk well to create the pancake batter. Pour the batter into a measuring jug for easy pouring.
  2. Add about 3 tablespoons of cooking oil to a moderately heated frying pan and spread it evenly. Increase the heat to high and preheat the pan until it is hot. Be cautious as the oil heats up.
  3. Test the oil temperature by dropping a small amount of batter into the pan. If it sizzles, the oil is ready. Reduce the heat to medium-high. Pour just under half a cup of batter into the pan and spread it thinly and evenly.
  4. Arrange 6 green onion tops parallel to each other on top of the batter. Pour a small amount of batter over and between the green onions to fill any gaps. Reduce the heat to medium.
  5. Sparingly place calamari, prawns, and red chilies (if using) over the green onions.
  6. Drizzle half of the beaten egg over the pancake using a spoon. While it cooks, gently move the pancake in a circular motion to prevent sticking.
  7. Flip the pancake when the top is partially cooked, which takes about 4 minutes. This makes flipping easier. If needed, add more cooking oil around the edges to help release it. Press the pancake with a spatula a couple of times to make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake to a plate or cutting board.
  8. Repeat steps 2 to 7 with the remaining ingredients to make the second pancake.
  9. Slice the pancake into bite-sized pieces and serve with Korean pancake sauce.

Nutrition

Calories: 783kcalCarbohydrates: 62gProtein: 29gFat: 46gSaturated Fat: 4gCholesterol: 324mgSodium: 1773mgPotassium: 563mgFiber: 4gSugar: 3gVitamin A: 1067IUVitamin C: 51mgCalcium: 175mgIron: 6mg

Notes

This recipe makes 2 pancakes. Two pancakes are sufficient for 4 servings as an appetizer. Note that 1 cup equals 250 ml and 1 Tbsp equals 15 ml. If you prefer to use a Korean pancake mix, omit the flour, cornstarch, salt, garlic powder, and onion powder.

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